There were three tasting menu choices, but it ended up with Ted and I both choosing the same one, and Lydia making a different choice. This is Lydia's appetizer, but no memory of what it was; any guesses?

This mole appetizer was delicious and gorgeous. All the sauces were carried to the table in little containers, then poured around the plate by a small army of servers who arrived to deliver each course.

Of course we tasted each other's food with every course, and Lydia has this sweet corn soup, which was outstandingly good.

I have no memory at all of what this soup was that came with the menu Ted and I selected, except I remember I liked it, and the soup has something that looks like crab.

Lydia's enjoyed this lobster dish that was her fish course; but I can't remember anything else that was on the plate.

This was the fish course of salmon served with garlic scapes and a sauce that was really delicious.

On both tasting menus we liked the meat courses the least, or maybe we were just getting full by then! This was the steak course for Lydia's dinner.

This goat was the meat course for the menu Ted and I selected. This was my first time tasting goat, and I was underwhelmed, but I'd like to try it again before I make up my mind.

Lydia's dessert plate had various incarnations of chocolate, including a foamy concoction and something that was kind of like a mousse.

The other dessert had caramel flavors, with little cannoli like pastries and ice cream., and of course the artfully drizzled sauce.

The meal ended with a little container of sweets from the kitchen. Getting these photos was a challenge, since the restaurant was rather dark, but all around us we noticed other diners also taking pictures.

We loved our evening at Topolobampo. If anyone reads this who has tried one of these tasting menus and has a better memory, please speak up in the comments with what you remember about these dishes!

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It's such a challenge to take photos in a restaurant (and Topolobampo was so lovely about letting us do it!), but these photos bring back not only the taste, but everything about the experience: gracious and knowledgeable servers, beautiful setting, and excitement about the food. Truly one of the highlights of our time in Chicago. These photos really capture the whole experience. And, a bonus, we met Rick Bayless at BlogHer two days later!

Emily, thanks for the interesting link, but that's not the tasting menu we had. I tried to find the menu online but didn't see it.

Lydia, it was really a wonderful evening wasn't it.

Atzami, I think you're being a bit hard on me here. It was more than a month ago, and I did mention quite a few of the ingredients and details which I remembered. It's just that there were so many courses, with each one featuring such unique ingredients and preparation styles that I can't remember them all.

Whether or not you remember the details, the meal looks amazing! I certainly don't think I could remember the details of all of those dishes. Does the restaurant have an online menu that might help you?

Nika and Dara, this is a special tasting menu, so no online menu and no worries here about whether I remember every single dish either! It was really great fun to see the creative uses of ingredients and presentation. After all, if it had been Macaroni and Cheese or Fried Shrimp I certainly could identify it!

There are so many items in a tasting menu, it's hard to remember them all. However, I do remember being blown away by the tastes and the presentations, impressed by the atmosphere and service, and charmed by the company. Thanks for including me in your BlogHer experience, Lydia and Kalyn, it was a memorable evening.

How lucky for you to have dined at Topolobampo! Thank's so much for sharing your pictures -- yum! I lived three hours away from Chicago and went often...now I live six hours away and it seems never get a chance to go. :( Maybe sometime soon..

What a great idea to use jicama and cucumber in the place of chips for the guacamole! Now THIS is a great SB friendly tip! :)

Kim, I'm planning to blog the idea of using cucumber and jicama to dip guacamole, but I can't imagine how I'd get my own jicama and cucumbers as amazingly crisp and perfectly cut as the ones we had at Topolobampo! They were quite remarkable.

We are going to Chicago in November and already have our reservations for Topolombampo. We were there (Chicago) in June and had the good fortune to go to Charlie Trotter's: http://lastwyf.blogspot.com/2009/07/charlie-trotters-redux.html

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